Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1887-06-17
ANTIFERMENTINE.
What it is and what it Does.


Antifermentine is simple, harmless
preparation, free from taste, smell and
color, that has the property Of stopping
and preventing fermentation in all vege-
table and animal food.
II is especially useful Tor preserving
fruits Of ali kinds without cooking, re-
tanning the natural fresh appearance and
taste Of The fruit.
It's use does away with Labor, and makes
what has been a hot, disasfcabie lash, a
delight and pleasure. 1t substitutes for
the Summer heat Of the kitchen, the cool
shade Of the lawn or piazza.
Its results are never dOnblfnl when used |
according TO directons,and plum buildings,
peach and berry pies can be had in winter
as well as in summer.
It's use is profitable and economical, for
1t saves one half of the sugar, saves the
jars broken by heat, saves the frsit cook
ed away and saves the time and labor
lost by the old methods.
One package will put mp 30 quarts Of
fruit.
For cider it Is unsurpassed. 1t stops
fermentation at any point desired, and
produces a sparkling beverage like cham
payne, aud all that is required is to empty |
box ofantifermentine into a barrel Of
cider, and after 90 days rack into clean
barrel or bottles.
The question Is sometimes asked Is it
injurious To allay all doubts on that
score, / would say that have consulted
many Of our most eminent chemists and
physicians aud all unite in pronouncing
the use of antifermeutine rs preservative
perfectly safe and harmless preparation,
being composed of pure table salt and
salicylc acid. Salt has been used for
years for preserving meats, fish, butter,
eggs. pickles, &c, &c.; while salicylic
acid is used for preventing fermentation |
in beers, wines, elders &C., and is also |
largely used for curing rheumatism, for |
which purpose it has no equal.
Antifermentine IS composed of the above
ingredients (salt and salicylic acid and is
not only harmless but is beneficial to |
health.
Antifermentine is not miracle nor |
does it do miracles. 1t simply prevents |
fermentation and decay, which Is the |
true secret Of keeping and preserving all |
things,
Use antiferm entine for canning fruits |
without cooking. For keeping cider |
sweet. For keeping butter from turning |
rancid
The increasing danger Of using frults !
put up in TIN cans calling for legislative
interference in New York; makes 1t desir-
able for every family to put up their own,
and antIfermentine comes as welcome
and timely aid to tho housekeeper, ena-
bling her to put up without labor and with |
small expense, all kinds of fruit for winter
use.
THE OLD AND DREADFUL WAY.
Weigh out half pound OF more sugar to |
every pound Of fruit scald your cans for
a time. Cook your fruits for hours over a |
ed-hot stove. After all this trouble and |
labor, scalding Of hands and arms, burn
ing Your face, breaking fruit cans, etc,
you have but half the quantity of fruit,
-k;.b l. ,,oabod aud tl. flavor ant;rol,,
destroyed with cooking. Berries, in !
particular, done by this cooking process
are complete jam Of marmalade without
flavor When you think your labor done |
and your fruits are put away for the
season, fermentation very often takes
place, in which case your cans burst and |
your fruits are a total loss, together with
all your labor aud expense, while with
antifermentine a child ten years of age
may can all fruits successfully without
cOoking.)
THE NEW WAY.
Fill the jars with natural fruit (as it
comes from the tree or yine), add one
measure Of antifermentine on top Of each
quart Of fruit, &c, until the jars are full,
then I'll the jars with cold syrup made Of
water and sugar. Coyer and put away.
The result is a natural fruit with sugar.
Raspberries, cherries, peaches, grapes,
&c. done with antiformentine are ~ nat
tural in appearance and taste as though
Just picked.
Antfermentine preserves fruits, cider,
milk, butter, eggs, tomatoes catsup and
pickles. Prepared only by w. w. CHASE.
For sale by NJ. GEARY, Woodstock, Va.